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7min chapter
The Thanksgiving Quest For The (Scientifically) Best Turkey
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Cooking Turkey: White Meat and Dark Meat
This chapter discusses the problem of white meat and dark meat in turkeys and how to overcome it. It delves into the science behind different muscle fibers and connective tissue in the light and dark meats. It also explores the geometry of cooking a turkey and explains the importance of cooking meat at the right temperature and for the right amount of time.
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AI-powered
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode